Strawberries, iced

When local strawberries appear in markets, and you buy more than you can use before they spoil, what do you do?

Maybe you make jam, pie or toss a shortcake party for two dozen friends. Or you freeze them.

You can freeze them whole, sliced, crushed, pureed, with or without sugar. Use frozen berries within a month for the best quality, said Elizabeth Andress, a University of Georgia professor who oversees the National Center for Home Food Preservation, a USDA-funded Web site (uga.edu/nchfp/how/freeze.html).

Berries frozen "dry" (without sugar) will retain a good shape, but only "if you use them while they still have a little icy texture."